Gluten Free Gingerbread Cookies

‘Tis the season for all of the yummy and festive treats! This is one of my favorite holiday cookie recipes because it’s pretty healthy and definitely delicious. We made these gluten free gingerbread cookies last year a few times because they were such a hit! You can either make this dough into cute little gingerbread men (cook a little longer for firmer cookies) or just make regular round cookies (cook a little less for soft and chewy).

Disclosure: this post is sponsored by Hood® but opinions are my own.

Oh What Fun It Is To Bake

I love to bake with the girls and we do it so often that I try to use alternative recipes that use less sugar and more nutritious ingredients. If we’re going to eat cookies everyday they should probably have some sort of nutritional value, hah! These cookies use almond butter, coconut oil, coconut sugar and coconut flour instead of the usual gingerbread ingredients. The thing is, they taste just as good (to us anyway!). I’ve been lucky (or methodical) in that my girls are adventurous eaters and try just about anything I give them. So to them, a cookie is a cookie no matter what is in it…and for that I am grateful!

The Milk Moms Trust

Now, what’s a cookie without a big glass of cold, refreshing milk?! Of course we paired our yummy gingerbread men with our favorite Hood® Whole Milk in the LightBlock Bottle®. A perfect pairing if you ask me, especially since I know it helps keep my growing girl’s bones healthy and strong! Hood sells their milk in the LightBlock Bottle to protect it from oxidation (caused by light exposure) so that when we buy it, it’s fresh and delicious! Whether you’re buying Whole Milk, 2% Milk, 1% Lowfat Milk or Fat Free Milk – Hood has you covered.

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Gluten Free Gingerbread Cookies

This recipe is quite simple to make! First whisk together the eggs, almond butter, coconut oil and then add the molasses, vanilla and coconut sugar. In a separate bowl combine the salt, spices, coconut flour and baking soda. Add the dry mixture into the wet and combine well. Place your dough between two pieces of parchment paper and wrap it up – that’s it! Now, if you want to make gingerbread men I highly suggest putting your dough in the fridge overnight. I have attempted just putting the dough in the freezer for 15 minutes and it did not go well. The dough is too wet and will not hold up well with cookie cutters. After leaving the dough in the fridge overnight it will be so much easier to cut! If you just want to make regular round cookies, definitely just use the freezer for 15 minutes.

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After the dough has chilled use a rolling pin to roll it out between the two pieces of parchment paper (so it doesn’t stick). Once it’s rolled out get to using those cookie cutters! You’ll probably have to roll out the dough a few times before you’ve used up all of it. We used a variety of sizes for our gingerbread men – the smaller cookies were the easiest to work with for sure. Don’t make your cookies too thick because of the wet nature of this dough!

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Line your baking sheet with parchment paper and bake at 350 degrees for about 9-10 minutes for gingerbread men. Transfer to a wire rack and cool completely. We used some pre-made royal icing to decorate to save time and dishes! Serve with a big glass of Hood milk for the perfect festive snack.

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